Beef Rendang [0000116]

Ingredients:

1 kg beef, cut into cubes
2 cans (800 ml) coconut milk
2 stalks lemongrass, bruised
4 kaffir lime leaves
4 tablespoons gluten-free rendang curry paste
1 tablespoon tamarind paste
2 tablespoons brown sugar
Salt to taste
2 tablespoons vegetable oil

Steps:

In a large pot, heat vegetable oil over medium heat. Add the gluten-free rendang curry paste and sauté for 2-3 minutes until fragrant.
Add the beef cubes to the pot and brown them on all sides.
Pour in the coconut milk, stirring well. Add lemongrass, kaffir lime leaves, tamarind paste, brown sugar, and salt.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered, stirring occasionally, until the sauce thickens and the beef becomes tender (approximately 2-3 hours).
Continue simmering until the sauce is thick and coats the beef in a rich, flavorful glaze.
Taste and adjust the seasoning if needed.
Once the beef is tender and the sauce has thickened, remove the lemongrass and kaffir lime leaves.
Serve the gluten-free Beef Rendang hot over steamed rice, allowing the tender beef and aromatic spices to tantalize your taste buds.

Note: This gluten-free version of Beef Rendang excludes gluten-containing ingredients, ensuring it's suitable for individuals with gluten sensitivities.